Gochujang Pork Shoulder Steaks Recipes

GOCHUJANG PORK SHOULDER STEAKS

Steps:

• Purée garlic, ginger, sake, gochujang, mirin, and 1/4 cup oil in a blender. Set 1/4 cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.
• Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
• Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.
• Do ahead: Pork can be marinated 1 day ahead. Keep chilled.

GOCHUJANG PORK STEAK

Steps:

• Mix the first 5 ingredients together in a food processor. Place in a large dish or zip lock bag. Add the steak and stir to combine. Let marinate at least 3 hours or overnight.
• Remove steak from marinade. Add oil to large skillet. Brown meat in oil working in batches to not crowd the pan.
• Remove meat from pan and add the marinade to the pan. bring to a boil reduce heat and simmer until reduced and thick. Add the steak back to the pan and cook 3 minutes until nicely glazed.

PRESSURE COOKER SPICY PORK SHOULDER

Steps:

• To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
• Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
• While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
• Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
• While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
• Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
• When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
• Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

GRILLED GOCHUJANG PORK WITH FRESH SESAME KIMCHI

Steps:

• In a large bowl, combine the gochugaru, vinegar, sesame oil, 1 teaspoon of the garlic, 1 teaspoon of the ginger, 1 teaspoon salt, the fish sauce and 1/2 teaspoon of the sugar; mix well. Add bok choy and scallions, and toss with your hands, working the sauce in between and all over the leaves.
• Heat a grill to medium-high or heat a stovetop griddle pan over medium-high. In a large bowl, combine the gochujang, neutral oil, soy sauce, 1 teaspoon black pepper and the remaining 2 teaspoons garlic, 1 teaspoon ginger and 1 tablespoon sugar; mix well. Very lightly season the pork with salt and pepper. Add pork and onion to the marinade and toss, gently massaging the marinade all over the meat (The meat does not need to rest in the marinade before it is grilled, but it can be marinated for up to 3 hours.)
• Grill the pork and onion, in batches if necessary, until nicely charred and caramelized around the edges, and the pork is cooked through, about 3 minutes per side. Transfer to a serving platter.
• Serve the grilled pork and onions with the fresh sesame kimchi and rice on the side.

GOCHUJANG PORK SHOULDER STEAKS

Steps:

• Purée garlic, ginger, sake, gochujang, mirin, and ¼ cup oil in a blender. Set ¼ cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours. Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8–10 minutes for medium-rare.